WesternHard

Duck Confit

French preserved duck legs cured in salt and slow-cooked in their own fat until the skin crisps and the meat falls apart.

Prep 20minCook 180min2 servings

duck confitFrench cuisinepreserved duck

Ingredients (2 servings)

1
Rub duck legs with salt, thyme, garlic, pepper and cure 12 hours in refrigerator.
2
Rinse off salt and pat completely dry.
3
Submerge duck legs in 90C melted duck fat and cook 3 hours.
4
Remove, place skin-side down in hot pan and sear until crispy.

Calories

580

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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